On-Demand Catering Statistics 2024 – Everything You Need to Know

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Are you looking to add On-Demand Catering to your arsenal of tools? Maybe for your business or personal use only, whatever it is – it’s always a good idea to know more about the most important On-Demand Catering statistics of 2024.

My team and I scanned the entire web and collected all the most useful On-Demand Catering stats on this page. You don’t need to check any other resource on the web for any On-Demand Catering statistics. All are here only 🙂

How much of an impact will On-Demand Catering have on your day-to-day? or the day-to-day of your business? Should you invest in On-Demand Catering? We will answer all your On-Demand Catering related questions here.

Please read the page carefully and don’t miss any word. 🙂

Best On-Demand Catering Statistics

☰ Use “CTRL+F” to quickly find statistics. There are total 307 On-Demand Catering Statistics on this page 🙂

On-Demand Catering Market Statistics

  • Regarding industrial chocolate, Europe is also the largest producing region, with a market share of about 40%. [0]
  • Germany is the world’s largest exporter of chocolate, with a global market share of 17%, followed by Belgium with 11%, Italy with 7.3%, Poland with 7.3% and the Netherlands with 6.4%. [0]
  • For instance, supplies from Sierra Leone, an emerging supplier of organic cocoa to the European market, increased by 14% between 2016 and 2020, amounting to 20 thousand tonnes in 2020. [0]
  • Germany is the most important destination of Dutch re exports, with a market share of 61% in 2020. [0]
  • In general, the bulk market for commodity cocoa beans, which makes up more than 90% of the total chocolate market, is highly price oriented, following the international commodity market and offering limited possibilities for value addition. [0]
  • The specialty market, which is less than 10% of the total chocolate market, offers price differentials for exporters handling higher quality cocoa beans, such as the fine flavour Trinitario and Criollo varieties. [0]
  • In 2020, the estimated production of Rainforest Alliance certified cocoa beans amounted to 1.6 million tonnes. [0]
  • The demand for organic cocoa is expected to increase, as the organic chocolate market is expected to grow at an average annual rate of almost 6.8% between 2021 and 2028. [0]
  • The largest national markets for organic foods are Germany (27% of the European market in 2019 with organic retail sales of over €12 billion). [0]
  • Personalization can increase marketing spend efficiency by up to 30%. [1]
  • Monetate 55% of marketers say the top benefit of personalization is increased visitor engagement and improved customer experience. [1]
  • The global virtual events market size was valued at $77.98 billion in 2019 and is expected to grow at a compound annual growth rate of 23.2% from 2020 to 2027. [2]
  • In North America, internal team meetings/trainings are the most common meeting activity type, with 17% of the market in 2020. [2]
  • Event planners listed social media as the most effective tool for event marketing (74%), followed by email marketing (66%), their website (60%) and event registration site (26%). [2]
  • 58% of marketers use social media for marketing before, during and after their events. [2]
  • 28% of event marketers spend less than $200 on social media for an average event and 26% spend nothing. [2]
  • Facebook is the most popular channel for event planners to use for event marketing, used by 52%. [2]
  • Other statistics suggest email marketing campaigns within the event industry perform far worse at 9.38%, which puts the event industry in the lower results compared to other sectors. [2]
  • 60% of the most successful B2B content marketers have a documented content marketing strategy. [2]
  • 45% of B2B content marketers indicate that the pandemic has had a moderate impact on their content marketing strategy, while 25% report a major impact. [2]
  • 68% use pre produced video as part of their B2B marketing strategy. [2]
  • 66% of event planners are using video as part of their marketing strategy. [2]
  • 93% of marketers who use video say that it’s an important part of their marketing strategy. [2]
  • 24% of B2B content marketers use media/influencer relations as an organic content distribution channel, a drop from 34% in 2019. [2]
  • 92% of marketers consider influencer marketing is an effective form of marketing, and 82% believe that the quality of customers from influencer marketing campaigns is better than from other forms of marketing. [2]
  • 25% of event planners are considering investing in influencer marketing. [2]
  • In the United States, the market has more than doubled during the COVID 19 pandemic, following healthy historical growth of 8 percent. [3]
  • As of May 2021, DoorDash prevailed in San Jose , Houston , Philadelphia , and San Antonio. [3]
  • Combined, Uber Eats and Postmates led the market in Los Angeles and New York City as of May 2021. [3]
  • A food truck industry analysis by IBISWorld predicts an increase in market size of 3.4% in 2024. [4]

On-Demand Catering Software Statistics

  • 14% of jobs demanded experience with operating an event management software program. [2]
  • The most important consideration in event management software is support (79%), followed by the features (78%) and analytics (69%). [2]

On-Demand Catering Adoption Statistics

  • App adoption rates overall tended to be high, with nearly 40% of developers stating an adoption rate of over 80%. [2]
  • Another 35% of developers claimed an adoption rate of 60% to 80%. [2]

On-Demand Catering Latest Statistics

  • Employment of food service managers is projected to grow 15 percent from 2020 to 2030, faster than the average for all occupations. [5]
  • 65,193 Biggest companies in the Catering Services industry in Australia Spotless Group Holdings Limited Market Share x.x% Purchase this report or a membership to unlock our full summary for this industry. [6]
  • Catering service operation Event catering service 00.5% increase 0. [6]
  • Available to download in PNG, PDF, XLS format 33% off until Jun 30th. [7]
  • Newsroom North American Transborder Freight up 17.3% in 2024. [8]
  • 57.0% of all Caterers are women, while43.0%aremen. [9]
  • The most common ethnicity of Caterers is White (64.5%), followed by Hispanic or Latino (16.7%) and Black or African American (9.0%). [9]
  • In 2021, women earned 95% of what men earned. [9]
  • The top 10% of highest paid Caterers earn as much as $34,000 or more. [9]
  • Corporate Executive Chef 91% Corporate Executive Chef 9% Chef De Cuisine 90% Chef De Cuisine 10% Executive Chef 88% Executive Chef 12% Lunchroom Supervisor 13% Lunchroom Supervisor 87%. [9]
  • Waiter/Waitress, Captain 87% Lunchroom Monitor 5% Lunchroom Monitor 95% The most common ethnicity among Caterers is White, which makes up 64.5% of all Caterers. [9]
  • Comparatively, there are 16.7% of the Hispanic or Latino ethnicity and 9.0% of the Black or African American ethnicity. [9]
  • White, 64.5% Hispanic or Latino, 16.7% Black or African American, 9.0% Asian, 6.2%. [9]
  • Unknown, 2.8% American Indian and Alaska Native, 0.8%. [9]
  • Using the Census Bureau data, we found out how the percentage of each ethnic category trended between 2010. [9]
  • Interestingly enough, the average age of Caterers is 40+ years old, which represents 38% of the population. [9]
  • The most common degree for Caterers is Bachelor’s Degree 41% of Caterers earn that degree. [9]
  • A close second is High School Diploma with 28% and rounding it off is Associate Degree with 18%. [9]
  • Bachelors, 41% High School Diploma, 28% Associate, 18% Diploma, 7%. [9]
  • Other Degrees, 6% Caterer Wage Gap By Education. [9]
  • By looking over 7,779 Caterers resumes, we figured out that the average Caterer enjoys staying at their job for 1 2 years for a percentage of 30%. [9]
  • Caterer 8.43% Sushi Chef 7.85% Head Bartender 7.68% Counter Attendant 7.36% Party Hostess 7.29% Beverage Server 7.02% Food Clerk 6.78% Profession. [9]
  • The most common foreign language among Caterers is Spanish at 62.9%. [9]
  • The secondmost popular foreign language spoken is French at 10.0% and German is the third most popular at 3.1%. [9]
  • Spanish, 62.9% French, 10.0% German, 3.1% Russian, 3.1% Chinese, 2.9% Other, 18.0%. [9]
  • The restaurants, bars and catering sector had a particularly low share of paid employees, just 79.6 %, indicating that approximately one fifth of the persons employed in this sector were working proprietors or unpaid family workers. [10]
  • The investment rate in the restaurants, bars and catering sector was 13.5 %, some 4.8 percentage points lower than the non financial business economy average, and less than half the rate recorded for accommodation services. [10]
  • The resulting wage adjusted labour productivity ratio for the restaurants, bars and catering sector was 118.5 %, considerably below the ratio for accommodation services (146.5 %). [10]
  • The world’s average chocolate consumption amounts to an estimated 0.9 kilogrammes per capita per year. [0]
  • The average per capita chocolate consumption in Europe is estimated at 5.0 kilogrammes. [0]
  • It is expected to grow at an average annual rate of around 2.2% between 2021 and 2026. [0]
  • For example, the sales volumes from the world’s largest cocoa and chocolate company Barry Callebaut registered an increase of 3.4% between September 2020 and May 2021, after a sharp decline since the pandemic started in early 2020. [0]
  • According to Prodcom data, the European Union and the United Kingdom together produced an estimated 3.9 million tonnes of final chocolate products in 2019, not including industrial chocolate. [0]
  • Europe is also the world’s largest chocolate exporter, accounting for more than 76% of global chocolate sales in 2020. [0]
  • Poland, France and Austria were among the fastest growing chocolate exporters between 2019 and 2020, with growth rates of 13%, 6.8% and 6.6% respectively. [0]
  • Globally, cocoa bean grinding activities amounted to an estimated 4,671 thousand tonnes in cocoa year 2019/20, registering a decline of 2.4% compared to 2018/19. [0]
  • However, forecasts indicate recovery with a growth perspective of 3.0% between 2019/20 and 2020/21, amounting to global cocoa grindings at 4,809 thousand tonnes. [0]
  • As a region, Europe accounts for the largest share of cocoa grinding activities in the world, with 36% of global grindings in 2019/20. [0]
  • Total European grinding activities consumed an estimated 1,696 thousand tonnes of cocoa beans. [0]
  • European grindings registered a decline of 1.3% compared with the year before. [0]
  • In 2019/20, cocoa grinding at origin accounted for around 46% of all grinding activities worldwide. [0]
  • For comparison, in 2015/2016, the share of grinding at origin was 43%. [0]
  • Table 1 Estimated cocoa bean grinding by region and country in % of the world’s total, 2019/20. [0]
  • Europe is the largest importer of cocoa beans worldwide, with 61% of global imports. [0]
  • To compare, North America and Latin America together imported about 14% of global cocoa bean imports, and Asia 25%. [0]
  • Total imports of cocoa beans by Europe amounted to an estimated 2.3 million tonnes in 2020. [0]
  • Between 2016 and 2020, the import volume increased by an average 2.0% per year. [0]
  • Of total European cocoa bean imports, about 79% of cocoa beans were sourced directly from producing countries in 2020, amounting to 1.8 million tonnes. [0]
  • European imports directly sourced from cocoaproducing countries increased at a yearto year rate of 1.4% between 2016 and 2020. [0]
  • Between 2016 and 2020, supplies from Ivory Coast and Cameroon increased at an average annual rate of 6.0% and 13% respectively. [0]
  • Over the same period, supplies from Ghana and Nigeria decreased at an average annual rate of 8.4% and 5.4% respectively. [0]
  • Latin American suppliers only accounted for a small share of total imports, with 7.4% of total European imports in 2020. [0]
  • The overall imports from Latin American countries increased at an average annual rate of 4.5% between 2015 and 2019, following the trend for a higher consumer interest in sustainable and higher. [0]
  • Supplies from Ecuador increased at an average annual rate of 6.5% between 2016 and 2020, while the Dominican Republic and Peru saw their exports to Europe decrease by an average annual rate of 3.7% and 13% respectively. [0]
  • Imports from DR Congo also increased, at an average annual rate of 11% between 2016 and 2020, amounting to 12 thousand tonnes in 2020. [0]
  • Between 2016 and 2020, supply volumes increased at an average annual rate of 8.4%. [0]
  • During the same period, Honduras, Costa Rica, Belize, El Salvador, and Guatemala also registered growth rates of 44%, 3.2%, 24%, 168% and 43% respectively. [0]
  • Over 99% of these imports were sourced directly from producing countries, mainly from Ivory Coast, followed by Cameroon, Ghana and Nigeria. [0]
  • Between 2016 and 2020, imports from the Netherlands showed an average annual increase of 3.0% in volume. [0]
  • In cocoa year 2019/20, the Netherlands had an estimated demand of 600 thousand tonnes of cocoa beans. [0]
  • Although the volume of Dutch reexports increased at an average annual rate of 2.8% between 2015 and 2019, it saw a sharp decline in 2020 due to COVID. [0]
  • An estimated 45% of its imports were directly sourced from producing countries, equivalent to 199 thousand tonnes. [0]
  • Germany has a limited role in trading cocoa beans, with only 2.7% of its cocoa bean imports in 2020 being re. [0]
  • The German Confectionery Industry reported that cocoa grindings increased by 18% in the second quarter of 2021, after a sharp decrease in the German cocoa and chocolate industry as a result of the COVID. [0]
  • According to PRODCOM figures, the production value of chocolate products in Germany reached about €5.5 billion in 2019. [0]
  • In 2020, German chocolate exports reached an estimated export value of €4.2 billion, equivalent to 17% of global chocolate exports. [0]
  • With a 12% share of European cocoa bean imports in 2020, Belgium is the thirdlargest cocoa bean importer in Europe and the second. [0]
  • Belgium imported over 99% of its cocoa beans directly from producing countries in 2020, mainly from Ivory Coast, followed by Ghana and Nigeria. [0]
  • The main destinations are Germany (56%), France (27%) and the Netherlands (7.0%). [0]
  • In 2020, Belgium accounted for 11% of global chocolate exports, valued at €2.6 billion, making it the second largest chocolate exporter in the world. [0]
  • France, Spain and Italy each accounted for around 5% of direct European imports from producing countries in 2020. [0]
  • About 91% of total Bulgarian imports were directly sourced from producing countries in 2020. [0]
  • Direct imports from Poland increased by 34%, from 2,381 tonnes in 2016 to 7,592 tonnes in 2020. [0]
  • According to the Cocoa Barometer 2020, between 33% and 51% of all the global cocoa production is grown under a certification label or an own company sustainability label. [0]
  • That year, cocoa farmers sold about 64% of their cocoa beans production as Rainforest Alliance. [0]
  • Between 2015 and 2019, cocoa beans that were certified by both standards increased at an average annual rate of 6.9% globally, amounting to 28 thousand tonnes in 2019. [0]
  • The global cultivation area of organic cocoa reached 3.1% in 2019. [0]
  • Second, the Fairtrade minimum price for conventional cocoa has increase by 20% as of October 2019, reaching US$2,400 per metric tonne. [0]
  • In France, an estimated53%of all chocolate products were certified as organic in 2019. [0]
  • Sales of Rainforest Alliance certified cocoa beans from Ivory Coast increased by 4.4% between 2018 and 2020. [0]
  • Ghana’s sales of Rainforest Alliance cocoa increased with 34% over the same period. [0]
  • About 81% of cocoa sold under the Fairtrade label was supplied by Ivory Coast (70%) and Ghana (11%). [0]
  • They are followed by Latin American suppliers Peru (9.6% of total Fairtrade cocoa sales), the Dominican Republic (6.8%) and Ecuador (1.7%). [0]
  • The Dominican Republic has the largest organic cocoa production, with about 25% of the total organic area in the world in 2019. [0]
  • With data from 2019, Sierra Leone supplied an estimated 11 thousand tonnes of organic cocoa to the EU, followed by DR Congo with 5.7 thousand tonnes and Uganda with 3.2 thousand tonnes. [0]
  • Fine flavour cocoa accounts for roughly 6% of the world’s cocoa production. [0]
  • Current State Of Personalization 71% of consumers feel frustrated when a shopping experience is impersonal. [1]
  • Segment 70% of millennials are frustrated with brands sending irrelevant emails. [1]
  • SmarterHQ 74% of customers feel frustrated when website content is not personalized. [1]
  • Companies that exceed their revenue goals have a dedicated budget for personalization 83% of the time. [1]
  • The Secret To Personalized Email Marketing Emails with personalized subject lines are 26% more likely to be opened. [1]
  • 71% of consumers say a personalized experience would influence their decision to open and read brand emails. [1]
  • Dynamic Yield 55% of consumers believe receiving targeted promotions and discounts would create a more enjoyable email experience. [1]
  • Dynamic Yield Marketers report a 760% increase in email revenue from personalized and segmented campaigns. [1]
  • Campaign Monitor Personalized calls to action convert 202% better than default or standard calls to action. [1]
  • 99% of speaker panels are representative when it comes to the inclusion of female speakers, while the percentage of representative speaker panels in terms of BIPOC and Black speakers is 86% and 67%, respectively. [2]
  • 35 40% of events don’t even have one Black speaker. [2]
  • Streaming experiences can reduce total climate pollution from events by 60. [2]
  • 58% to 67% of eventprofs are very likely or completely likely to address sustainability in their meeting plans for 2021. [2]
  • Globally, 67% of eventprofs are including explicit language around safety and security in their meetings and events policy. [2]
  • 30% of planners wouldn’t attend in person meetings under any circumstances, and an additional 32.7% would attend only if the meetings were both small and local. [2]
  • A mere 14% have no qualms whatsoever. [2]
  • Most eventprofs believe that in person events will return in the second half of 2021 — 30% are betting on Q3, while 27.5% believe they’ll return in Q2. [2]
  • 55% cited safety concerns as the biggest obstacle to hosting live events. [2]
  • Access to a vaccine is the biggest game changer for restarting live events, with 51% of planners noting this as the factor that would make them feel most confident in planning live physical events. [2]
  • 61% of medical conference attendees would be uncomfortable traveling to the US to attend a medical conference in the first quarter of 2021. [2]
  • A further 20 percent are “unsure.”. [2]
  • 21% of eventprofs believe small and simple meetings will be the most common type of meeting held in 2021, in all formats. [2]
  • , followed by internal meetings at 18%. [2]
  • 66.5% of eventprofs plan to use hybrid as their goto format once in. [2]
  • 65% of visitors and 57% of exhibitors expect that digital event technology will still have utility after the pandemic ends. [2]
  • Almost three quarters of planners (71%). [2]
  • In 2019, 39% of event professionals agree that ‘engaging attendees’ is the most crucial element of a live event. [2]
  • 73% of planners have been able to successfully pivot their event to virtual. [2]
  • 57% of attendees believe that they can conduct the majority of their event objectives online. [2]
  • 34% of planners consider increased attendance the most positive result of pivoting to virtual, followed by lower overhead costs (27%). [2]
  • 43% of virtual event registrants attend live, while 13% attend on demand. [2]
  • Updated in September 2020, the projected growth for meeting, convention and event planners is expected to increase 9% in the USA between 2019. [2]
  • Over 50% of UK event job postings emphasized compliance with regulatory policies. [2]
  • As of March 2020, 90% of event professionals saw some or most of their business gone. [2]
  • 2.75% were left unemployed and only 5% were minimally impacted. [2]
  • As of November 2020, 52% of eventprofs have lost income as a result of the pandemic, while 11% have been furloughed and 10% have been laid off. [2]
  • Almost three fourths of planners, or 73.6 %, have become more proficient or much more proficient in tech as a result of the pandemic, which will be important as the industry transitions further to virtual and eventually hybrid events in the coming months. [2]
  • professionals are willing to pay up to $5,000 for virtual event tech, while only 19% are willing to pay more than $15,000. [2]
  • Expected meeting spend for 2021 in North Americais down 6% compared to 2020. [2]
  • Given a 10% increase in budget, 33% of eventprofs would prefer to use the extra funds to improve the on site experience, while 31% would increase the use of technology. [2]
  • Internal team meetings/trainings represent 19% for Europe, 16% for Asia Pacific and 19% for Central/South America. [2]
  • In the US, 53% of attendees participate in corporate and business meetings, 18% in conventions, conferences and congresses without an exhibition floor and 16% in trade shows or conferences with an exhibiting component. [2]
  • 6% participated in incentive meetings and 6% in other meetings. [2]
  • The average percentage of corporate event budget dedicated to AV is 27%, but the biggest challenge for corporate planners is staying on budget (44%). [2]
  • 76% of corporate planners used their own space to host events in 2019, which means that they will have an easier time securing low risk, socially distant spaces for speakers and presenters or simply facilitating these events from home. [2]
  • In 2019, team building events were the most commonly planned internal event, with 49% of corporate planners indicating that they often plan this type of event. [2]
  • 76% of current job ads demand that event professionals be capable of establishing the business value of events. [2]
  • 91% measure the success of their events on attendee satisfaction. [2]
  • 61% measure according to their specific event objectives and 60% determine results based on staying within budget. [2]
  • 28% of eventprofs were able to pivot to virtual profitably, while 10.8% were able to exceed their physical event. [2]
  • 39% of planners expected to be able to recoup at least 25 percent of their revenue by pivoting to virtual events in 2020. [2]
  • 32% of planners do not charge for or do not make revenue from their virtual events, which will need to change in 2021 if virtual events are to stick around. [2]
  • 36% of planners consider engagement their biggest challenge when pivoting to virtual. [2]
  • 45.9% of planners rely on in house production for the production aspect of their virtual events, while 32.5% are outsourcing this aspect to external production companies and 21.6% rely on their virtual event tech providers. [2]
  • 66% also believe that a low barrier to entry and competition in the virtual event space has become a significant concern. [2]
  • 37% of event planners report that social media exposure is a key metric of event success. [2]
  • 25% spend between $200 and $1,000. [2]
  • 52% of events engage on social media several times a day. [2]
  • The next most effective social media channels for promotion are LinkedIn (26%), Twitter (13%) and Instagram (6%). [2]
  • Social media is used for pre event engagement by 89%. [2]
  • 49% use it to engage attendees during the event and 13% for interaction with speakers during educational sessions. [2]
  • 38% use social media as a feedback mechanism. [2]
  • Social media campaigns are important to 53% of event planners. [2]
  • 31% view it as being important and. [2]
  • 15% do not see it as important. [2]
  • The best social channels to build a community and for year round engagement are Facebook (57%), LinkedIn (25%), Twitter (7%) and Instagram (7%). [2]
  • Subject lines under 21 characters generate a 31% higherthan average open rate, yet shorter subject lines account for less than 5% of all emails sent. [2]
  • Open rates of between 60 87% often include the company name in the title with straightforward and honest subjects such as [company name] newsletter, Invitation from [company name] or Upcoming Events at [company name] 2% of all emails. [2]
  • included personalization in the subject line, however, these emails generated 50% higher open rates than those without personalization. [2]
  • Emails in the event and entertainment niche have a 21.21% open rate on average and a 2.33% click. [2]
  • Only 47% of event planners analyze their email or email invitation data. [2]
  • 43% are not sure and 33% are not. [2]
  • 53% of eventprofs consider themselves comfortable or savvy with virtual event tech. [2]
  • 51.5% of planners say that the inability to match live engagement is the most frustrating thing when it comes to sourcing virtual event tech, and 25.4% say cost is the biggest challenge. [2]
  • Most virtual event tech providers either offer or integrate with live streaming tools or platforms (92%), registration tools (86%), and mobile event apps (80%). [2]
  • When it comes to live streaming, the two most common features available from event tech providers are the ability to facilitate both live and prerecorded sessions (75%). [2]
  • The vast majority (58%). [2]
  • Nearly 32% of the remaining platforms offer web based solutions that can be accessed on a browser, presumably also on mobile devices — meaning that at least 90% of providers allow attendees to participate on any device they choose. [2]
  • The most used event app feature is agenda/sessions, used by 98.3% of eventprofs, followed by the sponsors/exhibitors listing (93%) and the speakers listing (89.3%). [2]
  • 86% of apps are using AI in some form, which includes chatbots, facial recognition, smart matchmaking, and sentiment analysis. [2]
  • The availability of AIpowered attendee matchmaking in event apps has increased from 41.5% in 2019 to to 67% for both proximity and non proximity based recommendations in 2020. [2]
  • The availability of chatbots decreased to 16.5% from 22.3% last year. [2]
  • 57% of app providers include recommendations of nearby places, events, and experiences to attendees, while 65% include personalized session or content recommendations. [2]
  • Most app companies (41%). [2]
  • the number of companies charging by number of attendees decreased by 9 percentage points in 2020, from 30% in 2019 to about 21% in 2020. [2]
  • The majority of app developers, about 76%, say that demand in the event app space is higher than it was last year. [2]
  • Another 21% say that demand is about the same. [2]
  • Only 1% say that demand is lower this year than it was last year. [2]
  • About 54% of event app providers state that clients interact the most with the agenda on their event apps. [2]
  • Another 49% say that clients interact the most with engagement elements, like gamification, live polls and feedback, etc. [2]
  • Value for money is listed by 67% of event planners and for 58% it is important that they are not limited in terms of the number of events or attendees. [2]
  • 18.8% of event planners used different event technology providers rather than an allin one solution in 2019, though the pivot to virtual events in 2020 has likely radically changed this. [2]
  • Sponsorships are the primary source of virtual event revenue for 23% of planners. [2]
  • In terms of sponsorship opportunities, the top three features offered by virtual event tech providers are sponsor/exhibitor profiles (78%), analytics/reporting (77%), and banners in high traffic areas (70%). [2]
  • Across all verticals, combo sponsorship packages dominated in 2019, making up 67% of all event packages and combining awareness and value offerings. [2]
  • Nearly 25% of providers don’t offer any sort of analytics for proving sponsor ROI. [2]
  • 6% of eventprofs reported closing their businesses as a result of the pandemic while a full 79.5% lost business. [2]
  • Only 14.5 percent of event planning companies experienced no impact from the pandemic. [2]
  • 30.5% of companies lost 75 to 90 percent of their business in 2020. [2]
  • Networking is the most effective strategy for event planners to find new clients (66%), followed by social media (45%). [2]
  • Safety standards are the most important venue selection criterion (noted by 56% of planners), while masks/PPE is the least important (noted by only 8% of planners). [2]
  • Only 11% of eventprofs received an insurance payout from their provider following the cancellation of an event, while 45% are not expecting a payout. [2]
  • Mid tier properties are the most popular venue type for 2021, with eventprofs indicating that 37% of events this year will take place in that property type, followed by nontraditional meeting facilities at 16.8%. [2]
  • In 2019, 10% of negotiated hotel room blocks were 50% more expensive than equivalent accommodations on booking sites. [2]
  • Alternative accommodation options with equal or better amenities and within very short distances were priced 25.39% cheaper than negotiated rooms. [2]
  • 37% of planners value safety standards above all else when it comes to choosing a destination for their next event. [2]
  • The same criterion for venues ranked as most important for 56% of planners. [2]
  • In a post Covid era, planners have little interest in what destinations normally have to offer – less than 2% consider attractions to be the most important factor when selecting an event destination. [2]
  • Please email us at Before the pandemic put thousands of establishments out of business, the US restaurant industry was growing 3 to 4 percent per year. [3]
  • Delivery sales were increasing at roughly twice that pace. [3]
  • Historically, restaurants have measured their profits against three basic costs food , labor , and occupancyor realestate. [3]
  • Looking at a unit economics view of a restaurant, the business should run between 78 to 93 percent allowing for a profit margin of between 7 to 22 percent. [3]
  • Realistically, restaurants’ traditional profit margins of 7 to 22 percent make covering the platforms’ delivery commissions, roughly 15 to 30 percent, unsustainable as delivery orders become a larger part of a restaurant’s business. [3]
  • As Chipotle Mexican Grill’s chief financial officer, Jack Hartung, told Yahoo Finance Live in early February, after a 13 percent rise in delivery app prices was announced “It’s no surprise that delivery comes with an added cost. [3]
  • Our analysis shows an average contribution margin of around 3 percent, or roughly $1.20 on the average order. [3]
  • Please email us at The cost of delivery is unlikely to decline substantially, as the economics of last mile delivery remain challenging across sectors, particularly with increasing expectations for speed. [3]
  • Customers’ total costs include delivery fees , driver tips , and platform service fees. [3]
  • Please email us at Even as customers are paying a 40 percent premium on the cost of their actual meal, it is worth noting that restaurants themselves receive around only 55 percent of the total customer spend. [3]
  • 100 percent order accuracy and completeness, for regular items as well as special requests variety in cuisines and meal occasions. [3]
  • Burger King, for example, recently unveiled plans for a restaurant that is 60 percent smaller than its traditional outposts, accommodating the influx of togo orders with features such as “pickup lockers” and dedicated curbside. [3]
  • 60% of U.S. consumersorder delivery or takeout once a week. [11]
  • 31% say they use these third party delivery servicesat least twice a week. [11]
  • 34% of consumers spendat least $50per order when ordering food online. [11]
  • 20% of consumers saythey spend more on offpremise orderscompared to a regular dine. [11]
  • 300% fasterthan dine in traffic since 2014. [11]
  • 70% of consumers say they’drather order directly from a restaurant, preferring that their money goes straight to the restaurant and not a third party. [11]
  • 57% of millennials say that they have restaurant food delivered so they canwatch movies and TV shows at home. [11]
  • 59% of restaurant orders from millennials aretakeout or delivery. [11]
  • 33% of consumers say they would be willing topay a higher feefor faster delivery service. [11]
  • 87% of Americans who use third party food delivery services agree that itmakes their lives easier. [11]
  • 45% of consumers say thatoffering mobile ordering or loyalty programswould encourage them to use online ordering services more often. [11]
  • 63% of consumers agree thatit is more convenient to get deliverythan dining out with a family. [11]
  • Americans who have not used a thirdparty restaurant delivery service say fast delivery (31%), restaurant selection (28%), low order minimums (27%). [11]
  • (26%)would motivate them to try it. [11]
  • 60% of restaurant operators say thatoffering delivery has generated incremental sales. [11]
  • Pizza chains reportedan 18% increasein customer spend from online/mobile orders vs. phone orders. [11]
  • Working with a third party delivery service has been found toraise restaurant sales volume by 10 to 20%. [11]
  • Delivery sales could rise an annual average ofmore than 20%to $365 billion worldwide by 2030, from $35 billion. [11]
  • 43% of restaurant professionals said they believe third party apps—many of which withhold data—interfere with the direct relationship between a restaurant/bar/pub and its customers. [11]
  • Customers who place an online order with a restaurantwill visit that restaurant 67% more frequentlythan those who don’t. [11]
  • It’s estimated thatmobile orders will make up close to 11% of all QSR salesby 2020. [11]
  • Visits to U.S. restaurants where guestspaid by mobile app increased by 50%from 2017. [11]
  • Own your online ordering system43% of restaurant professionalssaid. [11]
  • From February to April there was a169% increase in the number of restaurants actively using Online Orderingwith Upserve as restaurants quickly innovated and pivoted to takeout and delivery, paired with an840% increase in weekly sales via online ordering. [11]
  • In large suburbs, online ordering grew 3,868% between February and April. [11]
  • The top three items that have spiked in sales in 2020 compared to 2019 are sandwiches and wraps (+21%), burgers (+10%), and pizza (+9%). [11]
  • With 70% of consumers interested in ordering directly from a restaurant, Kenn is keeping delivery commissions in his pocket through an integrated solution. [11]
  • Introducing online ordering has increased sales by 10%. [11]
  • Kenji’s saves 35% per order by using an owned online ordering solution. [11]
  • SNA’s 2021 Supply Chain Survey found over 98% of programs report shortages of menu items, supplies and packaging, as well as menu items being discontinued by their manufacturers. [12]
  • The additional work is taking a toll on school nutrition staff, and nearly all respondents (95%). [12]
  • Virtually all respondents (97%). [12]
  • SNA surveys indicate 54% of school meal programs reported a financial loss in SY 2019/20, and 38% incurred a net loss for SY 2020/21 (an additional 12% were unsure of losses). [12]
  • An additional $.02 per lunch is provided to schools in which 60 percent or more of the second preceding school year lunches were served free or reduced price. [12]
  • An additional $0.38 is provided for each free or reduced price breakfast served in “severe need” schools, where at least 40 percent of the lunches served during the second preceding school year were served free or reduced price. [12]
  • Children from families with incomes at or below 130% of the poverty level are eligible for free school meals. [12]
  • Those with incomes between 130% and 185% of the poverty level are eligible for reduced price meals. [12]
  • Children from families with incomes over 185% of poverty pay full price for their meals. [12]
  • SNA’s 2019 School Nutrition Trends Report revealed 75% of districts had unpaid meal debt and the amount of debt has grown substantially in recent years. [12]
  • Google searches for “vegan food near me” experienced a more than 5,000 percent increase in 2021. [13]
  • Over 82% of our product registrations have come in the last five years. [13]
  • The Vegan Trademark is present in 87 countries around the world, with over 50% of products registered coming from companies based outside of the UK. [13]
  • Since 1970, the collective weight of free living animals has declined 82%. [13]
  • They account for 60% of mammal species by mass, 36% goes to humans, and just 4% are free. [13]
  • Sounds like a great business idea, especially if we take into consideration that 36.6% of adult Americans eat fast food every day. [4]
  • The average annual food truck industry growth before COVID. [4]
  • Over 34% of food truck chefs regularly experiment with their menu. [4]
  • Food truck industry statistics for 2024 predict a yearly growth of 3.4%. [4]
  • From 2017 to 2024, the food truck industry grew 13.7%. [4]
  • Employment in the food truck industry has grown 6.5% compared to 2021 and 10.2% on average over the five years between 2017 and 2024. [4]
  • This is particularly appealing to the millennial and Gen Z population another trend apparent in food truck statistics Millennials make up the majority of food truck connoisseurs 47%, and many of them are returning customers. [4]
  • People between 18 and 34 are most likely to grab a meal from a food truck, followed by patrons who are 35 to 44 years old. [4]
  • Over 80% of food truck diners choose to eat there because of the exciting, new, and unique experience. [4]
  • Customer satisfaction is what’s fueling the food truck success rate More than 90% of patrons rate the quality of their experience positively, with 43% calling it excellent and 48% good. [4]
  • Experimenting with new menus is a regular occurrence for 34% of mobile businesses. [4]
  • an optimistic bunch 26% of them have a “sky’s the limit” approach to risk. [4]
  • Only 11% of mobile chefs stated that they don’t experiment at all. [4]
  • Food truck industry statistics show that immigrants own 30% of mobile restaurants, 30% are owned by women , 8% by the members of the LGBTQ population, and 2% by military veterans. [4]
  • 31% of entrepreneurs started a food truck business as a concept test for a traditional restaurant. [4]
  • Staying ahead of the ever changing hospitality trends is the reason 24% of startup chefs begin by owning a food truck. [4]
  • Colorado restaurants accounted for almost 10% of the state’s labor force before the pandemic. [14]
  • More than 75% of Colorado’s restaurants are independently owned and operated. [14]
  • Disposable income was expected to advance 3% in Colorado, compared to 2.5% nationally. [14]
  • Population in Colorado was set to grow 1.2% compared to 0.7% nationally. [14]
  • Total employment in Colorado was projected to increase by 2%, compared to 1.5% nationally. [14]
  • Total U.S. foodservice industry sales were estimated to reach approximately $850 billion, 4% of GDP. [14]
  • 23% of table service restaurant sales come from travelers & tourists. [14]

I know you want to use On-Demand Catering Software, thus we made this list of best On-Demand Catering Software. We also wrote about how to learn On-Demand Catering Software and how to install On-Demand Catering Software. Recently we wrote how to uninstall On-Demand Catering Software for newbie users. Don’t forgot to check latest On-Demand Catering statistics of 2024.

Reference

  1. cbi – https://www.cbi.eu/market-information/cocoa/trade-statistics.
  2. forbes – https://www.forbes.com/sites/blakemorgan/2020/02/18/50-stats-showing-the-power-of-personalization/.
  3. eventmanagerblog – https://www.eventmanagerblog.com/event-statistics.
  4. mckinsey – https://www.mckinsey.com/industries/technology-media-and-telecommunications/our-insights/ordering-in-the-rapid-evolution-of-food-delivery.
  5. smallbizgenius – https://www.smallbizgenius.net/by-the-numbers/food-truck-industry-stats/.
  6. bls – https://www.bls.gov/ooh/management/food-service-managers.htm.
  7. ibisworld – https://www.ibisworld.com/au/industry/catering-services/1815/.
  8. statista – https://www.statista.com/statistics/1174156/caterer-industry-market-size-us/.
  9. bts – https://www.bts.gov/.
  10. zippia – https://www.zippia.com/caterer-jobs/demographics/.
  11. europa – https://ec.europa.eu/eurostat/statistics-explained/index.php?title=Archive:Restaurants,_bars_and_catering_statistics_-_NACE_Rev._1.1&oldid=55695.
  12. upserve – https://upserve.com/restaurant-insider/online-ordering-statistics/.
  13. schoolnutrition – https://schoolnutrition.org/aboutschoolmeals/schoolmealtrendsstats/.
  14. vegansociety – https://www.vegansociety.com/news/media/statistics.
  15. corestaurant – https://corestaurant.org/newsroom/industry-statistics.

How Useful is on Demand Catering

One of the most obvious benefits of on demand catering is the convenience it offers. Instead of spending hours shopping for ingredients, preparing dishes, and cooking, hosts can focus on other aspects of their event knowing that their food will be taken care of. This is especially useful for busy professionals or those with limited cooking skills who still want to impress their guests with delicious food.

Another advantage of on demand catering is the variety of options available. With just a few taps on a phone or clicks on a website, hosts can choose from a wide range of cuisines and dishes to suit their preferences or dietary restrictions. This flexibility allows for a customized dining experience, ensuring that all guests will find something they enjoy.

Additionally, on demand catering is a great solution for last-minute events or unexpected gatherings. Whether it’s a sudden office meeting, impromptu party, or a special celebration, hosts can quickly order food without needing to make reservations weeks in advance or worry about food spoiling if plans change.

Furthermore, on demand catering can be a cost-effective option for those on a budget. Hosts can easily compare prices and offerings from different catering companies to find the best deal that fits their needs. By eliminating the need for additional staff or equipment, on demand catering can also save on costs associated with traditional catering services.

Another benefit of on demand catering is the ease of clean-up. With disposable containers and utensils provided by catering companies, hosts can simply toss out trash at the end of the event without having to spend time washing dishes or storing food containers. This can save valuable time and effort, allowing hosts to enjoy the company of their guests rather than being stuck in the kitchen cleaning up.

Overall, on demand catering offers a convenient, flexible, and cost-effective solution for those looking to host events or feed a large group of people without the stress and hassle of cooking themselves. With a variety of options available, hosts can easily find the perfect dishes to suit their needs and impress their guests. So whether it’s a corporate event, private party, or casual gathering, on demand catering is a practical and reliable choice for anyone looking to simplify the dining experience.

In Conclusion

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